Lemon Pistachio Loaf(Vegan)

This vegan loaf is surprisingly moist, and is definitely the better version of the classic lemon-and-poppyseed cake. Both citrusy and nutty, this cake is definitely a winner.

This cake is super simple to make, and super flavorful, too. It doesn't have any need for creaming, beating, or whisking of any kind: just a wooden spoon will do, since this cake is oil-based. This cake also has a magic ingredient: olive oil! Complementing the citrusy taste of the lemon, this oil is essential to this cake, so use the best kind you can get your hands on.

Fast Facts!

• Contains flour(gluten)

• Vegan

• No dairy

• No eggs

• Beginner baking level

• SUPER flavorful

• Moist

• Hand-mixed

• Food processor required(for blending the pistachios)

Vegan Lemon Pistachio Loaf Recipe:

-makes one 8 by 4 inch loaf-

30 min prep time

50 min cook time

--------------------------------------------------------------------------------

Cake batter:

• 72g veg oil

• 100g pistachios, raw

• zest of two lemons

• 220g all-purpose flour

• 110g sugar

• 3/4 tspn kosher salt

• 80g olive oil, extra virgin

• 2 tbsp lemon juice

• 2 tspn bakin gpowder

• 118g water

Glaze:

• 325g powdered sugar

• 3 tbsp lemon juice

1. Preheat the oven to 325F. Line an 8 by 4 inch loaf tin with oil and parchment.

2. Grind pistachios in a food processor until very fine, almost like flour

3. In a large bowl, combine flour, sugar, zest, pistachios(reserve abt a tspn for decoration), salt and baking powder.

4. In a small bowl, combine water, oil, evoo, lemon juice. Make a well in the dry ingredients and mix the two mixtures together. Don't overmix.

5. Fill the loaf pan and bake for 50-60 min, or until a skewer that has been inserted comes out clean. Let cool completely inside the tin

6. For the glaze, combine all ingredients. Glaze the cake by drizzling it over the surface.

7. Sprinkle pistachios. Let set

8. Enjoy!